Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Been grinding today 260mm gyuto in Devin's mystery carbon. Damn, this things is wear resistant. I don't know if this is a steel, my HT or both. It only reinforces my belief that kitchen knives should not be made of super wear resistant steels. Maybe san mai, but monosteel with hand rubbed finish, that is bordering on masochism.

In the same time that I ground this knife, I could have ground and polished one in 52100 and I am still probably 2-3 hours away from finishing this one. Damn!

"All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.